Francisco Javier P�rez-Z��igaFrancisco Bravo AbadLucio Gonz�les Cartagena2026-03-222026-03-22199410.1007/bf01193439https://doi.org/10.1007/bf01193439https://andeanlibrary.org/handle/123456789/64306enFermentationLactic acidAcetaldehydeBacteriaWineMalolactic fermentationWine faultFood scienceChemistryFermentation in winemakingMetabolites produced during fermentation of wine by mixed cultures of yeasts and lactic acid bacteriaarticle